on the road – chocolate cherry ‘brownie’ cookies
I’m off to Weimar, Germany to attend the Plate to Page food writing and photography workshop. Through these hands-on sessions, I hope to enhance my writing and photography skills.
I started this blog with nothing but my passion for food. Along the way, I discovered that I needed a couple more ingredients—better writing and photography—to relay culinary experience I was trying to convey. Though many of you have left kind and much appreciated comments on my blog, I never had the proper training to do either of these tasks.
So for that reason, I’m turning to the seasoned pros for guidance. But this is not the only reason M and I are going to Germany. Another reason is to meet the gracious hosts, Jamie (@lifesafeast) of Life’s a Feast, Meeta (@MeetaWFLH) of What’s for Lunch Honey, Jean (@cooksisterblog) Cook Sister!, and Ilva (@lucullian) Lucculian Delights. These ladies welcomed me to foodie bloggerdom just as I was making my first tentative Tweets.
While I’m away, I want to leave you with a sweet recipe. I made these Chocolate Cherry “Brownie” Cookies back in April for Bake Sale for Japan NYC. Many of you have asked for the recipe, and now I hope you enjoy them as much as people who purchased them at the Bake Sale.
Chocolate Cherry 'Brownie' Cookies
- 3 ounces unsweetened chocolate, chopped
- 1-1/2 cups (9 ounces) bittersweet chocolate chips
- 2 teaspoons instant espresso powder
- 7 tablespoons unsalted butter, cut into pieces
- 1/2 cup (2-1/2 ounces) unbleached all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground cinnamon
- 3 large eggs, at room temperature
- 3/4 cup (5-1/4 ounces) granulated sugar
- 2 teaspoons pure vanilla extract
- 1-1/2 cups dried cherries, chopped
1. Melt unsweetened chocolate, bittersweet chips, espresso powder and butter in heatproof bowl set over saucepan of simmering water, stirring frequently, until completely smooth and glossy. Remove bowl from pan and set aside to cool slightly.
2. Whisk flour, baking powder, salt and cinnamon powder together in small bowl. Set aside.
3. In the bowl of a stand mixer fitted with paddle attachment, beat eggs and sugar at medium-high speed until very thick and pale, about 4-5 minutes. Add vanilla and beat until incorporated, 20 seconds. Reduce speed to low, add chocolate mixture, and mix until thoroughly combined, about 30 seconds.
3. Using large rubber spatula, fold flour mixture and chopped cherries into batter. Cover bowl with plastic wrap and let stand at room temperature for 20 to 30 minutes until batter firms up (it will resemble thick brownie batter).
4. While batter is resting, adjust oven racks to middle positions and heat oven to 350 degrees. Line three large baking sheets with parchment paper. Using 1 generous tablespoon of batter per cookie, place cookies 2 inches apart on prepared baking sheets (about 12 per sheet). Bake until cookies are shiny and cracked on top, about 12 minutes. Transfer baking sheet to a cooling rack and cool cookies completely on baking sheet.
1. Cookies will be look soft when done. Do not over-bake or the cookies will be tough and dry.
recipe adapted from America’s Test Kitchen